Auntie Cari's Birthday Spinach Salad and Cupcakes

So it's Saturday and my sister-in-laws Birthday was yesterday so we are gathering with the Godbois family this evening to celebrate.  As we are not gathering at our house, and it's Cari's birthday so she is not cooking, Jeff's dad is preparing dinner this evening, and this always adds an interesting flare to the evenings festivities.  He's a great cook and can barbeque up a mean chicken breast, and mash some potatoes and squash. 

Since we are approaching Thanksgiving, this seems to be the standard for most non-vegans this time of year.  However being both vegan and gluten free, this poses a little problem. Namely I can't eat any of that dinner.  So set out to find something for dinner, not just the delicious cupcakes I am making for dessert. (But we will get there).

In preparation for Thanksgiving, we did a test run last weekend of VegNews' Gluten Free Thanksgiving recipes or Parsnip, Pumpkin and Kale Lasagna and Tempeh Bacon Spinach Salad.  I did decide this is what I will make for Thursday, but literally just finished the leftovers yesterday, so wasn't ready for that.  But decided the salad would be a great addition to the meal for everyone.

Wilted Spinach Salad with Tempeh Bacon:

Serves 8

For Tempeh Bacon:

1 8 oz package of Tempeh, thinly sliced

1/3 cup of red wine

1/2 tbsp liquid smoke

1/4 cup maple syrup

2 tablespoon tamari (I used Braggs liquid aminos in place of it)

1/3 cup olive oil

1 tsp vegetable broth powder

1/8 tsp allspice

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp of freshly ground pepper

For salad:

1 tsp Olive Oil

1 large Vidalia Onion, thinly sliced

5 cups baby spinach

2 tbsp fresh Lemon juice

1 tsp lemon zest

1/2 tsp freshly ground black pepper

1.  For tempeh bacon, in a shallow dish, arrange tempeh so strops do not overlap. Combine remaining ingedients in a medium bowl and pore over the top of the tempeh to marinate overnight (or at least 4-5 hours).

The Tempeh ready to bake

2.  Preheat oven to 300 degrees and line a baking sheet with parchment paper. Place strips onto the sheet and bake for 1 hour, or until crisp, flipping halfway through. Let cool them crumble. Set aside.

3. For the salad, in a plan over nigh heat, heat oil. Add onion and 3/4 tsp of salt and saute until onions turn translucent.

Reduce heat to medium high and continue sauteing until onions turn a golden brown. Reduce heat to medium and let cook over medium stirring often, until onions turn a deep caramel brown.*

4.  In a large bowl, toss spinach, remaining 1/4 tsp salt, lemon juice, lemon zest, and pepper. Add caramelized onions and stir gently. Top with tempeh bacon crumble before serving.

*When caramelizing onions, be use to take it slow, if you don't watch them and the temp is too high, they will burn and you will loose the sweetness.

And for Dessert: 
Chai Latte Cupcakes with Cinnamon Butter Cream frosting

The cupcakes came from my favorite vegan cupcake book.  Vegan Cupcakes Take Over the World

The Frosting, after much experimentation:
For a dozen cupcakes:
1/4 Cup of Vegan Butter(Earth balance Sticks, not spread)
1/4 Cup of Vegan Shortening
1 tsp Vanilla extract
1/2 tsp Cinnamon extract
2 Cup Powdered Sugar
1-2 tsp cinnamon (depends on the strength and preference)

**** Here is the key***** Let the frosting sit in a bowl or pastry bag in the fridge for at least and hour to let the flavors blend.  
I have used this frosting on apple cinnamon cupcakes and pumpkin cupcakes as well.  It is AMAZING and so simple!!

Or my 3 year old just likes to eat it, straight on her tongue is her favorite vehicle for this frosting.

Enjoy, and Namaste!

10 Minute Super Easy Dinner (or lunch)

As a busy mom how works way too many jobs, I often find myself running in or out at dinner time to teach a class or see a client.  As a result I have put together this super easy and delicious meal that can be eaten at home and prepared in 10 minutes.  

I used to struggle to find things that were both Vegan and Gluten Free that I could eat that would give me energy and what I needed to make it through and still taste good.  This recipe is both.

Ingredients:

One medium Onion (I used a sweet onion)

One medium Sweet pepper (I used orange today)

14 oz Can of organic Diced tomatoes (Fire roasted or with green chilies) 

14 oz Can organic Black Beans (or any kind that you like)

Cumin (to taste)

Chili Powder (to taste)

Red Pepper flakes

Sea Salt 

1 Avocado

Pepper Jack Daiya (for topping)

Vegan sour Cream

Makes about 2 servings

I start by chopping the onions and Peppers (You could also add a jalapeno pepper here) and adding them to a hot oiled skillet.  Allowing them to cook down some before adding the drained tomatoes. (You can used frozen onions and/or peppers as well if want it to take less time)  Cook down the veggies and then add the seasoning.  You can use whatever "Mexican Style" seasoning you like, and although I like things hot, I also don't like them over seasoned.

Once combined and cooked down add the drained and rinsed beans.  I used black but any type is fine, I tend to switch each week, and often cook a batch of beans on Sunday to be used in recipes for the week.  This time I did use organic canned beans.

Mix and allow them to combine in flavor, let sit 2 minutes or so. (Just enough time to get out the bowl and toppings.) 

Once combined top with your favorite toppings, mine happens to be avocado,

Daiya, 

And Tofutti Better than Sour Cream.

You can go as heavy or light as you like on your toppings, and could add a wrap or corn chips to this recipe, but this is how I like it.  And it rarely puts up a fight.  I usually eat if for dinner and the left overs the next day for lunch. Truth be told, I could heat this meal 3 meals a day 7 days a week, which is why I decided to share it.

Enjoy and don't forget to comment if you are loving it.  Coming soon, Vegan Chili and some  Vegan, GF Lasagna. Yummy.

Namaste!

Sandy

So it has been over a week since I posted.  With Sandy approaching the east coat, life got hectic. 

Living in the country of NH, we often lose power, so the days leading up to Sandy were marked by frantic cooking and cleaning and preparing to be without power for days.  There were no Generators anywhere so we were resigned to that fact that we would be power less but would have food we could heat on our Jet Boil hiking "stove".  In the end we were without power for 5 hours.  We were very fortunate. And I am grateful for that. 


I spent most of the week chasing my tail, but we did manage to Carve the pumpkin in the dark, that was a great power outage activity.  Marley really enjoyed wearing the head lap and scooping out the pumpkin guts. And she was very proud of her work.  We also hung onto the seeds to replant them in our garden next year.  

We had a wonderful time for Halloween, both parties and trick or treating went well. I am however new to the iPhone so, I forget to take pictures, but here are a few of Marley and Jeff and I on Halloween.

In order to get the top of Scarecrows Hat, he had to duck down, because of course the ruby red slippers had to be in the photo. (The Ruby Reds are finding a new home in Peabody I think)

Enjoy your week and I promise to get that Chili recipe and pictures up, as it was fantastic!

Namaste!